Your gonna love the drums.
I tried an experiment this past weekend with a packer brisket on my drum. Point of reference; the Mrs. does not like brisket, but agreed to the test. I bought a packer brisket in the late morning. I brought it home, washed it and rubbed it with what I had on hand. I put it in the fridge in a plastic bag to wait.
Later in the evening I started and stabilized the drum at 225°F. At 8 p.m. I put the brisket in the drum with the fat side down. Two hours later I flipped the brisket. At three hours into the cook I flipped the brisket again, fat side down, in a disposible aluminum roasting pan and went to bed. At 7 a.m. the following morning I checked the brisket temperature; 200° F. I pulled the brisket and rested it 30 minutes and sliced it up for lunch. I put it back in the roasting pan, foiled the top and put it in the oven at a low temperature to hold it until lunch. The Mrs. said it was my best work yet. I have tried dozens of methods and recipes for brisket with no success. The brisket cooked eleven hours with no adjustments to the drum. The temperature was at 225°F when I pulled the brisket out of the drum. There we have Lazy Man's Brisket
! I started with 10# of oak lump charcoal and 5 pieces of oak for smoke. I still had approximately 5# of charcoal left and three of the pieces of oak had not burned yet. That was an eleven hour smoke for under $3! I just continue to be amazed with the drum.